This cake, decorated with whimsical blooms from the Eloisebouquet by Bloom and Wild,is made up of four layers of moist hazelnut sponge soaked in lavender honey syrup, filled with a fresh blackberry compote and covered in delicately flavoured lavender mascarpone cream. The bouquet is inspired by a summer meadow, so it seemed only right to pick out some of my favourite ingredients the British countryside has to offer for this recipe; together the balance of nutty, floral and fruity flavours are delicious. Try this one out in August/September for a really special seasonal centre piece.
For the lavender honey syrup (this is used to soak the sponges and flavour the mascarpone icing)
100ml runny honey
4 sprigs fresh lavender or 1tbsp dried lavender
For the blackberry compote
400g fresh blackberries
3tbsp runny honey
Zest and juice 1 lemon
For the hazelnut sponges
350g soft unsalted butter
325g light brown soft sugar
200g ground hazelnuts (to make these just blitz 200g blanched hazelnuts in a food processor until fine)
150g plain flour
2tsp baking powder
For the lavender mascarpone cream
3-4tbsp of the lavender honey
350ml double cream
To garnish (optional)
The Eloise bouquet by Bloom and Wild
Crushed and toasted hazelnuts
Start by making the lavender honey (to give it time to develop in flavour). To do this just place the honey, water and lavender (whichever sort you’re using) in a saucepan and gently heat until the honey has dissolved into the water. Once this has happened, simmer for 2 minutes then set aside and leave to infuse until required
Now make the blackberry compote by gently heating the blackberries, honey, lemon zest and juice in a saucepan. Stir occasionally, until the blackberries release their juices and reduce down to form a compote consistency. Set aside to cool.
Preheat the oven to 180c. Grease and line two 8 inch cake tins.
Place the softened butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very light and fluffy (about 5 minutes). Add the eggs, one at a time, beating very well between each addition (add a tablespoon of the flour each time to prevent curdling). Once all the eggs are well incorporated, fold in the ground hazelnuts, remaining flour, baking powder and salt with a large metal spoon.
Divide the mix between the prepared tins and level the tops. Bake for 35-40 minutes (or until well risen and a skewer comes out clean when inserted). Once baked, prick the surfaces of the cakes with a fork and spoon over 3-4tbsp of the lavender honey syrup, then leave to cool completely in the tins.
While the cakes are cooling, make the lavender mascarpone cream. Put all the ingredients in a large bowl (or bowl of a stand mixer) and whisk until thick and spreadable. Scrape half the mixture into a piping bag. Now you’re ready to assemble the cake (providing all your elements are completely cool!).
To put the cake together, slice the sponges in half horizontally (so you have four even layers). Place the first layer down on your chosen plate and pipe a thick ring of mascarpone cream around the edge, then fill the middle with one third of the blackberry compote and repeat this until you’ve stacked up all four layers. With the remaining mascarpone cream, cover the cake and smooth with a palette knife. Decorate with blooms from the Eloise bouquet or freestyle with hazelnuts, fresh blackberries and lavender.
Light, buttery sponge flavoured with lemon, tart pockets of soft, juicy gooseberries, and a generous swirl of elderflower mascarpone make up this simple summer cake and ode to the British countryside.
225g butter, softened
225g caster sugar
zest 2 lemons
1tsp vanilla extract
225g self raising flour
75g ground almonds
1tsp baking powder
250g gooseberries (blueberries, blackberries or raspberries would also work well)
3tbsp elderflower cordial
Preheat the oven to 180c. Grease and line a 9 inch cake tin.
Place the butter, sugar, lemon zest and vanilla in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light, pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little flour if you’re worried about curdling.
Once all the eggs are well incorporated, fold in the flour, ground almonds and baking powder. Trim the tops and stalks of the gooseberries then fold them through the cake batter.
Scrape the cake batter into the prepared tin and level off the top. Bake for 35-40 minutes or until the cake is springy and golden (or until a skewer comes out clean when inserted). Once baked, leave the cake to cool completely in the tin.
Meanwhile, whisk together the mascarpone, elderflower and honey. When the cake is cool, swirl the mascarpone over the cake and decorate with fresh flowers.
With a light baked ricotta filling studded with fresh raspberries, crunchy almond-oat base and griddled peach topping, these cheesecake bars pay homage to 90s peach melba, and make for the perfect summer dessert.
Preheat the oven to 160c and grease and line a 22x22cm baking tin. Place the digestives, demerara sugar and cinnamon in a food processor and blitz into crumbs. Add in the melted butter, almonds and oats and very briefly blitz again to combine- don’t over mix here, you want a nice crunchy base. Tip this mixture into the prepared tin and pack down with the back of a spoon. Chill for 15 minutes then bake for 10 minutes to set. Once baked set aside for later.
Now make the filling. To do this simply whisk together the ricotta, golden caster sugar, corn flour and vanilla until very smooth, then add in the egg and egg yolk one at a time, whisking between each addition to bring the mixture together again. Lastly, whisk in the yoghurt. Roughly break up the raspberries with the back of a fork and tip them in. Ripple them through then scrape all the filling onto the base. Place the tin into another larger roasting tin and fill with water (about half way up the sides of your baking tin). Bake for 1 hour or until the cheesecake is set but still has a uniform wobble.
Once baked, leave the cheesecake to cool completely then chill for 4-6 hours to set.
While the cheesecake is chilling, lightly oil a griddle pan and slice the peaches into wedges. Heat the pan and char the slices on each side, then leave to cool.
When your cheesecake has set, just remove it from the tin, slice into 12 bars (use a hot knife for this and you will get a cleaner result) and top with the griddled peach slices, extra raspberries and nuts.
Don’t be put off by the inclusion of parsnips in this recipe; they’re deliciously sweet root vegetables which work in the same way as carrots when baked alongside nuts, sugar and spice. I’ve filled and topped this cake with refreshing ginger mascarpone which acts as the perfect contrast to the spiced walnut, parsnip and orange sponge.
For the cake:
200g caster sugar
50g light brown soft sugar
300ml sunflower oil
225g plain flour
2tsp baking powder
1 1/2 tsp bicarbonate of soda
large pinch salt
2tsp ground ginger
1/2 grated nutmeg (fresh)
450g grated parsnip
zest 2 oranges
175g chopped walnuts
For the ginger mascarpone:
3tbsp ginger syrup
2-3tbsp icing sugar
100ml double cream
3 stem ginger balls, diced
50g chopped and toasted walnuts
a little caramel sauce (optional)
Preheat the oven to 180c. Grease and line two 8 inch cake tins.
Place the eggs, sugars and oil in a large bowl (or bowl of a stand mixer) and beat until pale and thick. Stir together the plain flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg in another bowl then add to the egg mixture and beat briefly to throughly combine. Stir in the grated parsnip, sultanas, orange zest and walnuts.
Split the cake batter evenly between the two prepared tins and level off. Bake for 45-55 minutes or until a skewer comes out clean when inserted. Once baked, leave the cakes to cool in the tins.
While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
To assemble the cake spread a generous layer of ginger mascarpone over the first sponge, sandwich on the second then spread over the remaining mascarpone. Top with stem ginger pieces, chopped walnuts and caramel sauce, if you like.
This cake is a straight forward throw-it-all-in, mix, bake and frost situation (but tastes uh-mazing). The pecan brittle is optional but I think the nutty crunch and slightly bitter caramel really adds to the spiced sponge and tangy cream cheese frosting- definitely a winner!
225ml vegetable oil
225g soft light brown sugar
250g grated carrot
225g self raising flour
1tsp bicarbonate of soda
1/2tsp mixed spice
75g chopped pecans
For the brittle: 100g caster sugar, 100g pecans, pinch salt
For the frosting: 80g butter, 250g full fat cream cheese, 400g icing sugar, zest 1 lemon
Preheat the oven to 180c. Grease and line a square brownie tray (about 22x22cm).
Place the oil, sugar, eggs and grated carrot in a large mixing bowl and briefly whisk to combine. Now sift in the flour, bicarbonate of soda, ginger, cinnamon, salt and mixed spice and beat together with a wooden spoon until smooth. Fold in the pecans.
Tip this mixture into the square tin and bake for 25-35 minutes until golden brown and a skewer comes out clean when inserted.
While the cake is cooking, make the brittle. To do this simply place the pecans and sugar in a heavy bottom pan and gently heat until the sugar melts (don’t stir but swirl the pan occasionally). Once the sugar has melted allow it to reach deep golden brown then pour onto a piece of greaseproof paper and allow to set hard and cool.
Once your cake is cooked and cooling on a rack (in the tin), make the frosting. Beat the butter until smooth then add the cream cheese and whisk until combined. Gradually pour in the icing sugar and continue to whisk for a few minutes- you should achieve light smooth consistency. Stir in the lemon zest last.
Turn the cake out of the tin once it’s cooled and level off if necessary. Spread a generous layer of the cream cheese frosting all over then break up the brittle and sprinkle on.
Slice up and serve (and try to resist coming back for a second piece).
I was recently sent some delicious Mandarin Edition chocolate from Amelia Rope. I am a big advocate of her single origin chocolate bars and am really pleased with this festive recipe I’ve developed using her product. The dark zesty chocolate goes really well with the crisp meringue, ginger cream and torched mandarin slices- it’s the perfect winter pavlova, ideal for Christmas day!
Preheat the oven to 180c. Spread the caster sugar across 2 baking trays and place in the oven to heat up (don’t let it melt or crystallise).
While the sugar is heating up, put your egg whites into a large clean bowl (or the bowl of a stand mixer). Whisk on low to build up air bubbles then increase the speed and whisk until you have medium peaks. Take your hot sugar and gradually add to the egg whites whilst whisking constantly. Once all the sugar has been added you will have a thick glossy meringue. Now add the cocoa powder and lightly swirl through the mixture to create a ripple effect.
Reduce the oven temperature to 110c.
Line a large baking tray with greaseproof paper. Roughly pile the meringue on in a wreath shape. Bake for 1 1/2 to 2 hours until the meringue peels off the paper easily. The middle should be mallowy and the outside crisp. Once the meringue is cooked, switch the oven off and allow it to cool with the door ajar (this prevents cracks).
While the meringue is cooling, make the toppings. For the ginger cream, just place the ginger syrup, icing sugar and double cream in a bowl and whisk until soft peaks form.
For the torched mandarins, slice into pieces and line onto a baking tray. Sprinkle with the granulated sugar and place under a hot grill until caramelised (or use a blow torch).
Melt the chocolate and cool a little.
To assemble the meringue, layer on the ginger cream, followed by a sprinkling of chopped ginger, the mandarin slices and finally a generous drizzling of mandarin chocolate. Slice up and serve with any leftover ginger cream.